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How to Make Buckeyes
OH - IO!
The state tree of Ohio (the state in which I just so happen to reside) is the Buckeye Tree, or Aesculus glabra, and was designated as such in 1953. Rightfully so, Ohio is nicknamed "The Buckeye State". The mascot of The Ohio State University is Brutus the Buckeye. I think we all see the pattern forming here...
I have decided that -to follow the pattern and honor Ohio even more- Buckeyes should be the State Candy!
There are numerous ways to make buckeyes, but the heart of it is basic: peanut butter balls, dipped in chocolate. Oh yes, they are absolutely mmmazing!
Here is my recipe for making Buckeyes...
The following yields anywhere from 30-50 buckeyes, depending on how big you make the balls. Add anymore of each, where desired, to increase the intensity of flavors, or to make more.
- 2 cups smooth peanut butter
- 1 cup butter, softened
- 1/2 teaspoon vanilla extract
- 6+ cups confectioners sugar
- 10+ oz. semi-sweet chocolate
*Other recipes that I've seen floating around the net have called for 4 cups of chocolate. I start out with 4 oz. and work my way up, to make sure that the chocolate does not burn, and that I do not have too much excess chocolate. (What a shame that'd be!)*
Some people mix paraffin wax with the chocolate, to help it stick better to the peanut butter. I have never had any issues with chocolate sticking, and prefer not to use wax in my recipe.
- In a large bowl, mix together the peanut butter, butter, vanilla and confectioners sugar. (I use a standing mixer).
- The mixture should be dry enough to roll into balls. Roll the mixture into 1" (or so) balls.
- Place the balls on a sheet of wax paper (on a cookie sheet or plate)
- Place toothpicks gently in the top of each ball.
- Chill for about 30 minutes.
- Melt the chocolate bars (or approximately 4 cups of chocolate chips) in a small pot on the stove. Some people use a double boiler (use water). I just simply melt the chocolate, and make sure to continue stirring, so that it does not burn. *Use more chocolate as needed.
- Once the chocolate is melted, using the toothpick as a handle, dip each ball into the chocolate. Make sure not to completely cover the peanut butter balls, as a Buckeye (which these treats are designed from) has a small circle of light tan (peanut butter) showing through the dark brown (chocolate).
- Place the dipped balls back on the wax paper.
- Remove the toothpick.
- If desired, gently refinish the surface, to remove the whole that the toothpick created. If I do this, I just use my finger and (as they will be warm from the chocolate) smooth the surface.
- Chill for a few minutes to ensure that the chocolate hardens.